Was in Mississippi visiting family and hunting last week and got a couple rabbits from a friend that needed to clean out some space in his freezer for the fish/shrimp I brought him.
Anyone have any good rabbit recipes other than the tried and true pan fried with gravy?
soak in buttermilk and hot sauce. flour and fry…delicious!
Ain’t many replies here.
The few I cook,I put in a pressure cooker for about 20 minutes. Drain, cool, then soak in milk or buttermilk, batter and fry. Then cook them down in a gravy. Just like squirrels, got to cook them 3 times to make them fit to eat. Rabbits are somewhat better than squirrels, but I’m saving both on the hoof, (got plenty) for when the grocery stores run out of chicken, pork chops and steak.
Capt. Larry Teuton
Swamp Worshiper
Mississippi, I just asked my mom but she can’t remember the recipe. Thinks she my have it somewhere. My Nana would come over from England once a year and she would cook me a rabbit stew with dumplings that was wonderful. I know it had guiness beer in it and I guess was on the lines of a black and tan stew.
My American Grandmother would do like cracker said and pressure cook before frying and putting in a gravy.
Here is my experience, when you butcher the rabbit if you can rip the skin with out the add of a knife when cleaning I don’t use a pressure cooker. I quarter, rub in garlic salt and pepper and batter with plain flour and don’t over cook.
If you have to use a knife to break the skin to “skin” it then it gets the pressure cooker first. If you go to clean one and it has a set of tools like this it will need the pressure cooker for sure.
I won’t don’t eat squirrel, but I think tender rabbit is one of my favorite wild game animals… right up there with elk and quail.
That’s a good set of tools for a rabbit! Yep, he needs the pressure cooker 
Capt. Larry Teuton
Swamp Worshiper
Haha thanks guys, I have had it in Jumbalayah (sp) before that was very good, may have to call my coon a$$ buddy and see how he made it, but may not want to know what else was in the pot with it…
Will give the ole gravely method a try and find something else to do with the other.
Brown in a frying pan and put it in a slow cooker with onions potatoes and carrots, cook all day till tender and thicken the gravy, serve with cornbread baked in an old iron frying pan!!
I like them fried, just like squirrel, but they need to be butchered at 10-12 weeks old. For anything older, see above.
no need to pressure cook, its tender and tasty without it.
I fried up two rabbits last week… cleaned and quartered, soaked in buttermilk for 8 hrs, drained and then coated in flour/salt/pepper, fried in vegetable oil at 325 for about 45 minutes like you do fried chicken. Turned out good, not as tender as chicken but very good eating. My neighbor “parboils” his for 40 mins first, then start with the buttermilk and continue per above, cooking in oil for 30 minutes. His are as tender as chicken.
I have not cooked a wabbit in some time but the way we used to do them was along the back run the knife against the bone and remove the little tenderloin looking thing. Looks like a chicken tender. This part is supposed to be cooked quickly, seasoned and seared in a hot pan and cooked med rare. It’s a tiny little piece of meat that is best served juicy. Then we took the legs and braised them. They benefit from breaking down a bit, kind of like Osso Bucco or Lamb shanks. I’d cook one and post it ,but the wife doesnt eat bunny. Obviously there are many ways to cook and enjoy wabbit, this is one way of doing so. The meat of the rabbit is not all the same, just like in a cow. Some parts are better suited to be grilled and seared like beef tenderloin, and served juicy, and some parts are better when cooked for some time and falling off the bone like a pot roast. Whether you are in a five star restaurant or even better having a bourbon in the back yard by the fire, the concept is the same. It’s like duck for example the breast is seared and served medium rare and juicy and the legs must be cooked for a long time until fork tender. There is allot of muscle in the legs of animals and they use them all the time which is why many benefit from a good braising, pressure cooking, or stewing. Clearly I’m bored, and only have another 8 weeks or so until some fish show up in the surf:frowning_face: Please bare with me, I’m dying over here. What’s the old saying,“You don’t know what you got, until it’s gone”.
quote:
Originally posted by runbabyrunI have not cooked a wabbit in some time but the way we used to do them was along the back run the knife against the bone and remove the little tenderloin looking thing. Looks like a chicken tender. This part is supposed to be cooked quickly, seasoned and seared in a hot pan and cooked med rare. It’s a tiny little piece of meat that is best served juicy. Then we took the legs and braised them. They benefit from breaking down a bit, kind of like Osso Bucco or Lamb shanks. I’d cook one and post it ,but the wife doesnt eat bunny. Obviously there are many ways to cook and enjoy wabbit, this is one way of doing so. The meat of the rabbit is not all the same, just like in a cow. Some parts are better suited to be grilled and seared like beef tenderloin, and served juicy, and some parts are better when cooked for some time and falling off the bone like a pot roast. Whether you are in a five star restaurant or even better having a bourbon in the back yard by the fire, the concept is the same. It’s like duck for example the breast is seared and served medium rare and juicy and the legs must be cooked for a long time until fork tender. There is allot of muscle in the legs of animals and they use them all the time which is why many benefit from a good braising, pressure cooking, or stewing. Clearly I’m bored, and only have another 8 weeks or so until some fish show up in the surf:frowning_face: Please bare with me, I’m dying over here. What’s the old saying,“You don’t know what you got, until it’s gone”.
^^^^^^
yes and yes. The “little tenderloin thing” ++ 10 very little cooking needed even on the Big tool rascles. Probably the only thing worth cooking on the tough “big tool” ones.
We all have it so easy in today’s society. Making tough meat palatable is just not a need anymore.
quote:
Originally posted by Cracker LarryThat’s a good set of tools for a rabbit! Yep, he needs the pressure cooker
Capt. Larry Teuton
Swamp Worshiper
Thanks Cracker…
My wife saw this and now calls me Willie Wabbit…
RBF
My brothers and I grew up on rabbits. We would clean and quarter them before bring them in the house. Our mom would boil them in salty water, pat dry, roll in seasoned flour and fry them in hot lard. It’s a wonder we are all still alive!
ZX